When we were growing up the Bael Sharbat was a common drink during the summer months. All age groups had it starting from my Grandparents to us kids. The drink was meant to cool the system down in intense heat. It acted like an internal cooling agent. While I grew up in the East of the country, the Bael drink is equally popular in Northern India when the temperatures soar. On a recent visit to our cousin in her farmhouse we were pleasantly surprised to find the fruit growing on a few Bael trees in their garden. That’s when I decided to revisit the drink from my childhood and share the recipe with all of you. We got a few ripe ones plucked and carried them back home. I wanted to create something a little different, so instead of the traditional Sharbat, I opted to make the Sikanji. The differences are subtle i.e. chilled sparkling soda instead of still water and a homemade Sikanji Masala. I have shared the recipe of the masala as well. One tip while making the sharbat. Once you have removed the pulp from the fruit, one can refrigerate it for a couple of days. This helps to make the Bael Sharbat in installments over two to three days and have it freshly made. Make sure to get good fresh ripe Bael fruit. That is the key. This is amazingly refreshing and healthy drink which can be had anytime during the day.
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The healthy Summer Cooler
Ingredients
- 1 medium to large sized fresh ripe Bael (Wood Apple)
- 2 cups chilled Water
- 2 tbsp Lemon Juice
- 3–4 tbsp Jaggery powder or brown sugar (according to taste)
- Handful of Mint leaves (roughly chopped)
- 1 chilled Soda or Sparkling water
- Ice cubes to serve
Ingredients for the Sikanji Masala :
- 3 tbsp Cumin seeds
- 2 tsp whole Black Peppercorns
- 1/2 tsp Coriander seeds
- 1 tbsp Black Salt
- 1 tsp regularly Salt
- 1 tsp Chaat Masala
- 1 tsp grounded Saunf
Instructions
- In a pan dry roast all the ingredients for the Sikanji other than the black salt, regular salt and the chaat masala. Roast with patience over low flame until slightly darkened and aromatic.
- Remove from heat, allow to cool and transfer to a grinder jar. Add the black salt, regular salt and chaat masala to the mix. Grind the mix to a semi- coarse powder. You may also use the mortar and pestle if you have one at home. Store in an airtight container.
- Crack open the hard shell of the Bael fruit and scoop out all the fibrous pulp into a bowl.
- Add 2 cups of water to the pulp. Let it rest for 10 minutes or so. Next use your hand to mash the pulp thoroughly to separate and remove all the fibres and the seeds from the juice.
- Pass the mixture through a sieve or fine mesh to enable drain out the juice of the Bael into a separate bowl. Press the pulp with the back of a spoon or ladle to extract every drop. Discard the remaining seed and fibres.
- Now, distribute the juice in 3 or 4 tall glasses. The juice should fill no more than half the glass.
- Add a few of the roughly chopped mint leaves, distribute the lemon juice, jaggery and 1/2 tsp each of the Sikanji masala. Stir vigorously to combine all the ingredients well.
- Lastly add the ice cubes and top it all with the chilled fizzy Soda.
- You may add some more Sikanji Masala on the top or a couple of mint leaves if you like. Sip and enjoy your soothing and cooling Bael Sikanji
Nutrition
- Serving Size: 3
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